Sichuan Bean Curd / 四川豆腐

Wood Ears and Shaoxing
Hot Chili and Ginger

Shaoxing WineThis simple, fragrant Sichuan preparation enhances Bean Curd in a delicate way. The Wood Ear Mushrooms 木耳 are optional, but are worth searching for.: The chewy texture really makes this dish.  A good dish when you are in a hurry.

Sichuan Bean Curd / 四川豆腐

Chinese

Ingredients:

3 Wood Ear, Mu Erh Fungus , 木耳 or
3 Dried Black Mushrooms
2 cloves Garlic
3 – 4 slices fresh Ginger
1 pund fresh Bean Curd

Mixture No. 1:
3 tablespoons Soy Sauce
1 teaspoon Cornstarch
2 teaspoons Shaoxing Wine or Dry Sherry

Mixture No. 2
1 tablespoon Hot Bean Sauce or Chili Sauce

Using chili garlic sauce in the Asian kitchen

Chili Garlic Sauce

1 tablespoon Soy Sauce
¼ teaspoon Sugar
1 tablespoon Rice Vinegar
½ teaspoon Sesame Oil

Mixture No. 3:
1 teaspoon Cornstarch
1 tablespoon Stock or Water
3 tablespoons Vegetable Oil

Soak the dried Wood Ears or other Mushrooms in warm water for about half an hour before cooking.

When ready to cook, drain, dry well and slice very thinly.  Set side.

Chop the Garlic finely.  Shred the Ginger in fine julienne.  Seet both aside.

Scald and drain the Bean Curd.  then cut it in cubes about a quarter inch square and set aside to drain completely on absorbent paper.

Prepare the three Mixtures, each  in a separate small bowl and set aside until cooking time.

When the Bean Curd dunes are totally dry, put them in Mixture 1, turn well and let marinate about half an hour.

When ready to cook. heat a wok over big fire until it is hot.

Put the Oil in the wok and heat until the Oil is hot.

When the Oil is  hot, Stir-fry the Garlic and Ginger over big fire for 10 seconds.

Using a slotted spoon, remove the Bean Curd from the marinade. Put it in the wok, and stir-fry gently for about 2 minutes. Keep the leftover Mixture – we’ll use it in a minute.

Put in the sliced Wood Ears and continue stir-frying very gently another minute.

Put the leftover marinade Mixture No. 1 in the wok Stir to blend.

Put Mixtuee No. 2 in the wok. Stir again to blend.

Put Mixture No. 3 in the wok. Cook, string gently until the mixture thickens.  Serve immediately.

###

China - Shanghai 2

Leave a Reply

Your email address will not be published. Required fields are marked *